I have a jar of dried methi leaves or fenugreek leaves which used mostly in Indian gravies. For a change, i decided to add the pungent leaves into my poori with a little hint of turmeric. That's the story of birth turmeric methi poori in my humble kitchen. As the girls are not a fan of methi leaves, i was extra careful adding them into my poori dough. To release the flavor of the leaves, lightly crush them with your palm and savour the authentic taste of methi leaves. You may use fresh methi leaves but, i'm using dried leaves as, fresh leaves are not always available here.
As we all know, tumeric is the best immune booster and something we need to includr in our daily diet. Adding them into poori dough gave it a beautiful golden hue and mild taste to the humble dough. I served turmeric methi poori with sweet potato gravy and it goes well with potato masala too.
Ingredients
2 cups whole wheat flour
2 tbsp rava/semolina
1/2 cup warm water
2 cups whole wheat flour
2 tbsp rava/semolina
1/2 cup warm water
2 tbsp crushed dried methi leaves
1/2 tsp turmeric powder
1/4 tsp salt
1 tsp sugar
1 tsp vegetable oil
1 tsp butter
Oil for deep frying
Methods
In a large bow, add flour,salt,sugar,semolina,methi leaves,turmeric powder and oil. Mix well.
Add little warm water at a time to knead the dough into a dough.
Smear 1 tsp butter on the dough and cover the bowl. Let the dough rest for 10-15 minutes.
Knead the dough for 1 minute and roll the dough into equal sized balls.
Dust a clean working surface and your rolling pin with flour. Roll out the dough into medium thickness.
Over a medium flame, heat oil in a frying pan for deep fying. Gently slides the poori from the sides of the pan to the hot oil.
Once the poori floats, gently press the ladle on one side for the poori to puff up. Flip the poori to cook on the other sides. Once the poori turns golden, drain the oil and place them on a plate lined with kitchen towel to absorb excess oil.
Continue the process with remaining dough.
Serve with gravy of your choice.
Notes
The oil shall not be too hot or too cold.
The dough should not be too soft. It shall be slightly stiff.
Do not roll the poori too thin this will prevent from the poori puffing up while frying.
1/4 tsp salt
1 tsp sugar
1 tsp vegetable oil
1 tsp butter
Oil for deep frying
Methods
In a large bow, add flour,salt,sugar,semolina,methi leaves,turmeric powder and oil. Mix well.
Add little warm water at a time to knead the dough into a dough.
Smear 1 tsp butter on the dough and cover the bowl. Let the dough rest for 10-15 minutes.
Knead the dough for 1 minute and roll the dough into equal sized balls.
Dust a clean working surface and your rolling pin with flour. Roll out the dough into medium thickness.
Over a medium flame, heat oil in a frying pan for deep fying. Gently slides the poori from the sides of the pan to the hot oil.
Once the poori floats, gently press the ladle on one side for the poori to puff up. Flip the poori to cook on the other sides. Once the poori turns golden, drain the oil and place them on a plate lined with kitchen towel to absorb excess oil.
Continue the process with remaining dough.
Serve with gravy of your choice.
Notes
The oil shall not be too hot or too cold.
The dough should not be too soft. It shall be slightly stiff.
Do not roll the poori too thin this will prevent from the poori puffing up while frying.
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